Description
Gorgeous traditional Peruvian ceviche gets a sweet and tangy modern revamp with the addition of mango in this quick and easy mango ceviche recipe.
Ingredients
Units
- 300g sea bass or white fish
- 1 small red chilli
- 1/2 small mango, roughly 150g
- juice 2 limes, 40ml
- 1/2 red onion
- 5g coriander
Instructions
- Remove the skin from the fish (or ask your fishmonger to remove it for you). Dice the fish into small 1/2cm chunks and set them aside.
- Remove the seeds from the chilli, then finely chop it.
- Thinly slice the red onion and place into a small bowl. Squeeze over the juice of two limes (40ml lime juice) and set aside for 5 minutes to pickle.
- Peel and slice the mango and chop into 1/2cm chunks.
- Toss the fish with the red onion, lime juice, and mango, and sprinkle over the coriander to serve.
- Enjoy!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Fish & Seafood
- Method: Cure
- Cuisine: Peruvian
Nutrition
- Serving Size: 1
- Calories: 47.13kcal
- Sugar: 4.18g
- Sodium: 18.35mg
- Fat: 0.62g
- Saturated Fat: 0.15g
- Unsaturated Fat: 0.36g
- Trans Fat: 0g
- Carbohydrates: 5.77g
- Fiber: 0.64g
- Protein: 5.02g
- Cholesterol: 10.37mg